Food
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C 1037-20-SP
La Actividad Física Enseña Nuevas Habilidades
Para mantener a su familia en forma, anímelos a mantenerse físicamente activos.
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C 1037-04-SP
Comer una Variedad de Alimentos es Sano
Para incentivar a su familia a mantenerse sana, coman una dieta variada.
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C 1037-21-SP
Seguridad y Actividad Física
Para mantener a su familia en forma, anímelos a mantenerse físicamente activos.
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C 1037-06-SP
El Desayuno es el Combustible para su Día
Desayunar ayuda a su familia a comenzar el día de manera sana.
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C 1037-22-SP
¿Cuánta actividad física?
Para mantener a su familia en forma, anímelos a mantenerse físicamente activos.
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C 1037-07-SP
Un Desayuno Sano Alimenta el Cerebro
Desayunar ayuda a su familia a comenzar el día de manera sana.
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Read about safe thawing, cooking, and storing a turkey, including current estimates of the time needed for safe thawing and cooking. Because bacteria can multiply rapidly at room temperature, never defrost a turkey on the counter! The cold water and microwave methods may be used when you don’t have time to thaw your turkey in the refrigerator. Whole poultry is safe when the meat is cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. All turkey meat, including any that remains pink, is safe to eat as long as all parts reach at least 165 °F.
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Under the Food Safety Modernization Act’s Produce Safety Rule, produce operations are mandated to provide training to their workers on the safe handling of produce in fields and in packing operations. Currently, there are few, if any, materials available for these operations to use. As we have conducted Produce Safety Alliance Grower Training across Georgia and throughout other areas, we have been requested to develop these much-needed materials. These materials provide food safety information, consistent with the Produce Safety Rule, for training workers on produce farms and/or farmer/growers of fresh produce and can also be used with low literacy audiences and Spanish speaking audiences as well.
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This bulletin provides the scientific basis and food-safety framework for developing a food safety plan for acid/acidified foods. This includes practical food-safety examples for the acidified foods, including foundational support of a recordkeeping system and forms. Learning how to develop a process-flow diagram, developing recordkeeping forms, and applying food-safety principles during acid/acidified-food production will provide a processor with a better understanding of how a systematic approach to food-safety principles should be applied during the production, processing, packaging, storage, and distribution of acid/acidified foods. This publication contains information on how to develop a plan, including FDA requirements for developing a food safety plan, and sample recordkeeping forms to guide an acid/acidified food processor to safely process, package, and distribute acidified foods in commerce.
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